Garlicky Pasta with Burrata, Basil and Burst Cherry Tomatoes

• 454 g uncooked pasta (I used bucatini)
• 28 g butter or olive oil
• 946 ml cherry tomatoes
• 6 cloves garlic, peeled and lightly smashed
• Sea salt and freshly-cracked black pepper
• 1 large ball of fresh burrata cheese
• 480 ml (loosely packed) fresh basil leaves, roughly chopped
• 160 ml toasted pine nuts

Cook the pasta (almost) al dente.

1. 1

   Bring a large pot of generously-salted water to a boil. Add the pasta and cook until 1 minute shy of al dente. # Cook the tomatoes Meanwhile, as soon as you add the pasta to the boiling water, begin cooking your tomato sauce.

2. 2

   Melt the butter (or olive oil) in a large sauté pan over medium-high heat. Add the tomatoes and garlic. Cook, stirring occasionally, for about 8 minutes or until the tomatoes begin to burst and release their juices to form a sauce. Reduce heat to low, season with salt and pepper to taste (I added a generous pinch or two of each), then remove and discard the smashed garlic. Let the tomato sauce continue cooking on low until the pasta is ready to go. # Toss everything together.

3. 3

   Once the pasta is nearly al dente, use kitchen tongs to transfer the pasta directly into the tomato sauce and toss briefly to combine.

4. 4

   Tear the ball of burrata into 6 or 8 rough pieces (I recommend doing this directly over the pasta, so that any cream that escapes falls into the dish). Then add the burrata, basil, 80 ml of the toasted pine nuts and 120 ml of the hot starchy pasta water to the pasta. Toss until the pasta is evenly combined and al dente.

5. 5

   If the pasta seems too dry, just mix in more starchy pasta water as needed. # Serve Dish your servings up immediately while the pasta is hot and the cheese is still gooey. Sprinkle each serving with the remaining pine nuts and enjoy!